Cauliflower rice with beetroot

Cauliflower rice with beetroot

30 min
Delight in our cauliflower rice with beetroot recipe, a dish that combines the gentle flavour of cauliflower with the rich sweetness of roasted beetroot. Offering a fresh twist on traditional stir-fry, this exciting version still delivers a satisfying dining experience. It is topped with crumbled white cheese and toasted hazelnuts for a final flourish. Present it as a colourful dinner for the whole family.
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https://www.arlafoods.co.uk/recipes/cauliflower-rice-with-beetroot/

Instructions

Beetroots
  • Preheat the oven to 225 °C.
  • Peel the beetroots and cut them into 4 × 4-centimetre pieces.
  • Remove the skin of the red onions and cut each of them into 4 parts.
  • Mix 3 tablespoons of olive oil with the honey, lemon juice, ras el hanout, salt, and pepper to taste.
  • Mix the beetroots with the red onion and two-thirds of the dressing. Spread in an even layer on a large roasting tray.
  • Top with the white cheese, dress with the remaining dressing and roast for 20–25 minutes until golden brown and the vegetables are cooked through.
Orange and hazelnuts
  • Remove the skin of the orange and cut the flesh into thin wedges. Set aside.
  • Preheat a wok on low to middle-high heat.
  • Roast the hazelnuts until they start to colour, around 5 minutes. Coarsely chop and set aside.
Cauliflower rice
  • Cut the head of cauliflower in half. Coarse chop one half, both the top and the stem, and blitz in a food processor until the size of rice. Set aside.
  • Cut the other half into small florets, throwing away the stem. Mix with 1 tablespoon of olive oil, salt, and pepper.
  • Add the cauliflower florets to the roasting tray for the final 10 minutes.
  • Preheat the wok with the remaining tablespoon of olive oil. Stir-fry the cauliflower rice with salt and pepper to taste for about 5 minutes.
Assembling
  • Remove the vegetables from the oven and set the white cheese aside. Loosely break the white cheese into big chunks.
  • Divide the baby spinach over 2 plates and top with the cauliflower rice and roasted vegetables.
  • Garnish with the orange, white cheese, and hazelnuts.
Enjoy!

FAQ: Questions about cauliflower rice with beetroot

Dive into our answers to some of the most common questions to assist you in making cauliflower rice with beetroot. Find out how to prepare in advance, store leftovers, and make cauliflower rice.

Can I prepare the cauliflower rice and beetroot in advance?
Yes, you can prepare the cauliflower rice and beetroot ahead of time. Prepare them as described in the recipe and store them in separate containers in the fridge to keep their texture and taste. Reheat gently when you are ready to serve.
How should I store any leftovers?
For dish to taste just as good the next day, store leftovers correctly. Put them in a sealed container and refrigerate for no more than 3 days. Warm the dish slowly on the stove or in the microwave when reheating. Avoid overheating to preserve the dish’s texture and flavour.
How to make cauliflower rice?
Using a food processor is essential to perfect the texture of cauliflower rice. Start by cutting a head of cauliflower in half. Take one half and coarsely chop both the florets and the stem. Then, blitz the chopped cauliflower in a food processor until it resembles the size of rice grains. Next, heat a wok with a tablespoon of olive oil. Stir-fry the processed cauliflower rice, seasoning it with salt and pepper to taste, for about five minutes.

Ingredients

Red onions
2
Raw red beetroots
4
Extra virgin olive oil
5 tbsp
Honey
1 tbsp
Lemon juice
1 tsp
Ras el hanout
1 tbsp
Apetina® Original White Cheese In Brine Apetina® Original White Cheese In Brine
150 ml
Orange
1
Hazelnuts
40 g
Small cauliflower
1
Baby spinach
50 g
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Tips: Make the best cauliflower rice with beetroot

Get ready to prepare cauliflower rice with beetroot with our helpful tips. Take your dish to greater heights with rich flavours, vibrant colours, and irresistible textures for a truly enjoyable meal.

Selecting the best cauliflower

Selecting the finest cauliflower guarantees that your cauliflower rice stands out. Choose one that is heavy for its size with a solid feel, and look for close-knit, pristine white florets. Avoid any signs of browning or looseness, as these suggest the vegetable might be old or damaged. The surrounding leaves should be bright and green, which indicates freshness and results in a better ‘rice’ texture with a subtle, nutty taste.

Mastering the stir-fry technique

To perfect the stir-fry technique for cauliflower rice, high heat is a must. It quickly sears the ‘rice’, keeping each cauliflower ‘grain’ separate and preventing mushiness. Constantly move the cauliflower in the wok with quick stirs or tosses. A wok is best for this due to its heat distribution and space for stirring. If not available, a large frying pan will suffice. Aim for a light browning to bring out a subtle nuttiness in the cauliflower. Season the ‘rice’ while stir-frying as it absorbs flavours well at this stage.

Make cauliflower rice with beetroot

Our cauliflower rice with beetroot introduces a colourful meal full of wonderful flavours and textures to your dinner table. The subtle nuttiness of cauliflower rice forms a robust base that pairs beautifully with the sweet, roasted beetroot. As a final flourish, it is topped with creamy white and roasted hazelnuts. With our recipe, you will have no trouble recreating this tasty dish.

If you want to try more recipes with beetroot, we have a few enjoyable options for you. Try our delicious beetroot soup or bright beetroot hummus. Both recipes are pretty straightforward and can be enjoyed with a platter of bread.

With spinach, orange, white cheese, and crunchy hazelnuts

The cauliflower rice is joined by a selection of fresh vegetables, sweet fruit, and tasty toppings. The spinach adds a fresh, mildly peppery flavour, while the orange introduces a citrusy sweetness that plays well with the warm spices. Our cauliflower rice becomes even more delightful with the addition of hazelnuts. Toasting them enhances their warm, nutty flavour and adds a satisfying crunch. You cannot find a better combination than crunchy hazelnuts and creamy white cheese with its rich, tangy notes. These ingredients turn the dish into a delicious meal with great contrasting flavours and textures. 

Tangy and sweet honey-lemon dressing with ras el hanout

The honey and lemon juice dressing is a delightful mix that combines honey’s sweetness with the tangy freshness of lemon. Extra virgin olive oil adds a smooth texture, ensuring the dressing coats the vegetables evenly. The addition of ras el hanout, a spice mix known for its combination of flavours like cumin, coriander, cinnamon, and cardamom, infuses a deep, aromatic taste. This combination not only enhances the golden colour but also aids in achieving a caramelised finish as the vegetable roast.

A flavourful twist on classic stir-fry

Cauliflower rice with beetroot offers a creative and colourful twist on classic stir-fry. This method is popular for its ability to lock in flavours and textures quickly, preserving the natural subtle nuttiness of cauliflower rice. With a colourful presentation and a delightful blend of textures, this dish brings a vibrant flair to the dinner table, all while ensuring a meal that it is as quick to prepare as it is delicious.

Ideas for varying the recipe

Our cauliflower rice with beetroot is great for experimenting and creating new adaptations. Some people enjoy plenty of vegetables in their stir-fry, and we understand the need. Add more earthy vegetables that roast well with the beetroot, like carrots or parsnips.

Instead of hazelnuts, you can use just about any type of nuts. Roasted almonds bring a firm, crisp crunch and a mild flavour, whereas walnuts offer a richer texture with earthy and slightly bitter flavours.

You can substitute ras el hanout with a Moroccan spice blend, which is readily available at supermarkets. These blends contain similar spices and will provide a comparable depth of flavour. Use the same amount of the substitute as the recipe calls for ras el hanout, adjusting to taste. Since the strength of spice blends can vary, it is important to taste the dish as you cook and add more if needed.

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